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Thursday, July 2, 2009

To baste your chicken with the sauce,
remove a bit before marinating it
and then brush the chicken a few minutes
before it's done.

Nothing says summer like chicken on the grill. This is a great, easy marinade that I've used with bone-in, skin-on chicken thighs. But I expect it would work just as well with other chicken cuts, too. The dark brown sugar has a deeper, molasses taste than the light brown, but it's not a sin if you don't use the dark.

3/4 cup soy sauce

1/3 cup DARK brown sugar (packed)

2 tablespoons fresh ginger, finely chopped or grated

4 large garlic cloves, finely chopped

3 lbs. chicken pieces

Mix marinade ingredients in a bowl. Lay out chicken pieces in a glass dish and cover with the marinade, turning to coat both sides. Cover and refrigerate overnight.

For bone-in, skin-on pieces: Grill over med-high heat until both sides are browned and then cook over indirect heat until done--20-30 minutes.

For boneless, skinless pieces: Grill over medium heat until cooked through, about 5 minutes per side.

NOTE: Don't use the marinade as a basting liquid since it contained raw chicken!